Food & Wine Magazine, May 2013: Food & Travel Special

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  • Blue-barb jam
    • Categories: Jams, jellies & preserves; Cooking ahead
    • Ingredients: rhubarb; blueberries; sugar
  • Heirloom lettuces with benne seed dressing
    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: benne seeds; lemons; panko breadcrumbs; heirloom lettuce
  • Hearts of palm and avocado salad
    • Categories: Salads; Quick / easy; Side dish; Main course; Brazilian; Vegetarian
    • Ingredients: yellow cherry tomatoes; sweet onions; canned hearts of palm; avocados; parsley; limes; mayonnaise
  • Quick chicken Kiev
    • Categories: Quick / easy; Main course
    • Ingredients: chicken breasts; butter; dill; chives; panko breadcrumbs; arugula
  • Tarragon chicken with spring greens
    • Categories: Quick / easy; Main course; Spring
    • Ingredients: chicken thighs; baby arugula; romaine lettuce; watercress; leeks; tarragon; caraway seeds; dry white wine; crème fraîche
  • Hazelnut-chocolate spread
    • Categories: Dips, spreads & salsas; Quick / easy; Dessert; Cooking ahead
    • Ingredients: butter; hazelnuts; dark chocolate; unsweetened chocolate; condensed milk
  • Baby kale and steak salad
    • Categories: Salads; Dressings & marinades; Main course; Vietnamese
    • Ingredients: fish sauce; coconut water; limes; coconut vinegar; shallots; jalapeño chiles; beef rib-eye steaks; Maggi liquid seasoning; baby kale; red onions; Japanese cucumbers; tomatoes
  • Adobo chicken with bacon and bay leaves
    • Categories: Main course; Cooking ahead; Philippine
    • Ingredients: bacon; chicken thighs; garlic; shallots; coconut vinegar; chicken broth; fish sauce; shiro shoyu; bay leaves; ground cayenne pepper
  • Asian stir-fried spinach
    • Categories: Stir-fries; Side dish; Asian
    • Ingredients: grapeseed oil; baby spinach; coconut milk; fish sauce; Thai fried onions
  • Late-night Japanese noodles
    • Categories: Pasta, doughs & sauces; Main course; Japanese
    • Ingredients: Kewpie mayonnaise; mentaiko; spicy sesame oil; yakisoba noodles; chicken broth; grapeseed oil; enoki mushrooms; scallions; shiso leaves; nori
  • Ginger rice
    • Categories: Rice dishes; Stir-fries; Side dish; Vegan; Vegetarian
    • Ingredients: sushi rice; fresh ginger; grapeseed oil
  • Oven-fried chicken by the bucket
    • Categories: Main course; Cooking for a crowd
    • Ingredients: all-purpose flour; milk; kettle chips; chicken breasts; chicken thighs; chicken drumsticks
  • Spiced chicken dosas
    • Categories: Sandwiches & burgers; Main course; Indian
    • Ingredients: all-purpose flour; milk; kettle chips; chicken breasts; chicken thighs; chicken drumsticks; red onions; zucchini; fresh ginger; cumin seeds; coriander seeds; lavash bread; Greek yogurt; curry powder
  • Vietnamese chicken-noodle salad
    • Categories: Salads; Main course; Vietnamese
    • Ingredients: all-purpose flour; milk; kettle chips; chicken breasts; chicken thighs; chicken drumsticks; sesame seeds; limes; fish sauce; fresh ginger; rice vermicelli noodles; celery; carrots; basil; cilantro; mint
  • Crispy quinoa sliders
    • Categories: Sandwiches & burgers; Main course; Vegetarian
    • Ingredients: quinoa; whole wheat bread; zucchini; Parmigiano Reggiano cheese; chives
  • Blueberry muffins with banana butter
    • Categories: Cakes, small; Dips, spreads & salsas; Breakfast / brunch; Cooking ahead
    • Ingredients: all-purpose flour; butter; blueberries; bananas
  • Accordion potatoes
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: fingerling potatoes; pimentón; bay leaves
  • Potato, snap pea & pickle salad
    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: new potatoes; red onions; scallions; half-sour pickles; sugar snap peas
  • Grilled potatoes with tomato dip
    • Categories: Dips, spreads & salsas; Grills & BBQ; Side dish; Vegan; Vegetarian
    • Ingredients: tomatoes; marinara sauce; Sriracha sauce; fingerling potatoes
  • Boiled potatoes with sage butter
    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: new potatoes; butter; sage; scallions
  • Smashed potatoes with caraway
    • Categories: Side dish; Vegetarian
    • Ingredients: caraway seeds; new potatoes
  • Cucumber-and-radish salad with burrata
    • Categories: Salads; Appetizers / starters; Vegetarian
    • Ingredients: Kirby cucumbers; dried red chiles; limes; radishes; mixed herbs; burrata cheese
  • Frosty strawberry-and-cream milk shakes
    • Categories: Beverages / drinks (no-alcohol)
    • Ingredients: vanilla ice cream; strawberries
  • Coconut-tapioca pudding with mango and lime
    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; Entertaining & parties
    • Ingredients: pearl tapioca; milk; vanilla beans; coconut milk; egg yolks; mangoes; limes
  • Pork-and-crab soup dumplings
    • Categories: Appetizers / starters; Chinese
    • Ingredients: dried shiitake mushrooms; ground pork shoulder; chives; potato starch; toasted sesame oil; dark soy sauce; mushroom soy sauce; fresh ginger; white pepper; whole chicken; pork shoulder; scallions; carrots; chicken broth; gelatin; all-purpose flour; bread flour; saffron

Notes about this book

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Notes about Recipes in this book

  • Coconut-tapioca pudding with mango and lime

    • TrishaCP on November 23, 2014

      I really loved the lime zest here, it was fragrant and definitely awoke the palate. The coconut wasn't discernible. The picture shown also reverses the amount of pudding v. mango, there was a lot of pudding for not so much mango, and the pudding definitely could have been sweeter (3 tablespoons isn't enough, you need at least 1/3 cup for a minimally sweet pudding in my opinion). Still with all that said it definitely has potential and is worth making again with tweaks.

  • Late-night Japanese noodles

    • Rinshin on January 13, 2014

      I used frozen ramen noodles without the ramen packets. Perhaps because I used fresh noodle when I added the broth it became gunky and noodles more or less stuck together. I would recommend the use of dry ramen or Japanese style thin yakisoba for this and avoid the thicker fresh ramen noodles. The taste was really mild and not to my liking. I've made and love Sapporo style chilled ramen salad which is made with some mayo based sauce and because this recipe used mayo I thought it would be tasty too but if I do this recipe again, I would do it differently adding acid taste such as citrus squeeze or vinegar to the mayo sauce. Perhaps even some chili or tobandjan chile sauce. Use of shiso really did not do anything to this dish and I felt it was wasted effort and cost. Nori is a good addition though.

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Reviews about Recipes in this Book

  • Published May 01 2013
  • Format Magazine
  • Page Count 164
  • Language English
  • Countries United States
  • Publisher American Express Publishing

Publishers Text

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